Like anything, a solid knowledge and skill base builds a foundation and unclouds vision. That's what (Iron) Chef Masaharu Morimoto offers up in his new cookbook, Mastering the Art of Japanese Home Cooking. While admitting that this book does not, and could not, contain "every dish in the Japanese grandmother's repertoire", it does feature ones that he whip up in your kitchen if he could...his favorites.
By reacquainting the home cook with dishes and sauces that have been poorly represented in restaurants and supermarket aisles over the years, as well as introducing new dishes, his goal is to make Japanese cooking as well-received as Mexican, Italian, and French are in American home kitchens.
And like my favorite cookbooks out there, Mastering the Art of Japanese Home Cooking opens with an introduction from the author/chef. Don't skip this. Never skip this. If the recipes are the heart of the book, the introduction is the soul; reading it will help you understand how to embrace the rest of the book.
Find more reviews and featured recipes from Mastering the Art of Japanese Home Cooking at the Japanese Home Cooking Party on the Book Club Cookbook website.
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I received a complimentary copy of this book in exchange for my honest review.